Izvorni znanstveni članak
Investigation of physicochemical and sensory properties of `Vlašićka´ sausage during storage
Sabina Operta
orcid.org/0000-0001-5197-7290
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
Mr. Nerma Leko
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
Jasmina Tahmaz
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
Mr. Mersiha Alkić
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Institut za tehnologiju poljoprivrednih i prehrambenih proizvoda, Zmaja od Bosne 8, 71000, Sarajevo, Bosna i Hercegovina
Sažetak
The objective of this paper was to examine the impact of a 60 day storage period on the physicochemical and sensory properties of „Vlašićka“ sausage. The sausage samples were stored in refrigerator at temperature of 4°C and relative air humidity up to 75%. Analyses of physicochemical properties were conducted on the first, 15th , 30th , 45th and 60th day, while the analyses of sensory properties were conducted on the first, 30th and 60th day of storage. Analysis of variance shows that storage period of 60 days had a significant effect (p<0,05) on all parameters of sustainability except for the diameter and weight of „Vlašićka“ sausage. The most pronounced changes during storage occurred in the decrease of pH level, increase of ullage and reduced water content. Sausages dried out during storage which resulted in the water loss and the concentration of dry substance and subsequently to the significant (p<0,05) increase of fat, ash and connective tissue and NaCl and
the significant (p<0,05) decrease of residual nitrites. During the 60 day storage, Vlašićka sausage remained stable in terms of pH (4,65) and Aw (0,868) levels as well as saltiness (3,71). In terms of water content (>40%), total proteins (>16%) and connective tissue proteins (<20%) „Vlašićka“ sausage has met the requirements of the Regulation. Downside of the tested sausage is an extremely high content of fat (40%). Sensory quality of „Vlašićka“ sausage deteriorated over the 60 day period, but at the end of storage period it was equable and acceptable.
Ključne riječi
fermented sausage; physicochemical and sensory properties; storage
Hrčak ID:
141127
URI
Datum izdavanja:
1.5.2015.
hrvatski njemački talijanski španjolski
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